Wang Da's Portuguese balls

By VicentaLakin

Wang Da's Portuguese balls
Porpoise

Recipe Recommendations

  • Frozen egg tart skin the 12
  • milk 90 ml
  • light cream 90 grams
  • egg yolk
  • white sugar 15 grams

Steps for Wang Da's Portuguese balls

  • Make Wang Da
    1
    Preparation of all raw materials, with respective quantities
  • Make Wang Da
    2
    Milk and white sugar pour into large bowls to melt sugar; evenly mixed with light cream
  • Make Wang Da
    3
    (a) Secondary sifting of maize starch to evenly mix; yolk to scatter into egg fluid; and embedding in milk to flatten fluid
  • Make Wang Da
    4
    (b) Sift sifts to separate small, unbroken particles; post-sifted glucose tastes are better
  • Make Wang Da
    5
    The good egg ooze falls into the skin. Loaded to full 7
  • Make Wang Da
    6
    The oven's 220 degrees. It's about 25 minutes
  • Make Wang Da
    7
    It's done

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